Chopped Kale Salad with Prosciutto & Figs

Chopped Kale Salad with Prosciutto & Figs

Ingredients

  • • 1 cup walnuts, chopped
  • • 1/2 cup mascarpone cheese
  • • 1/4 cup plus 2 tablespoons apple cider vinegar
  • • 1/4 cup extra-virgin olive oil
  • • 1 tablespoon walnut oil
  • • Salt
  • • Pepper
  • • 10 ounces kale, stems discarded and leaves thinly sliced
  • • 3 Belgian endives, halved, cored and thinly sliced
  • • One 6-ounce head of radicchio, halved, cored and thinly sliced
  • • 8 dried figs, cut into wedges
  • • 4 ounces sliced prosciutto, chopped
  • • One 4-ounce wedge of Gorgonzola cheese, frozen until solid, for serving

Directions

  1. Preheat the oven to 400°
  2. Spread the walnuts in a pie plate and bake for 8 minutes, until golden. Let cool.
  3. In a very large bowl, whisk the mascarpone, vinegar and both oils; season with salt and pepper.
  4. Add the toasted walnuts, kale, endives, radicchio, figs and prosciutto and toss well. Season the salad with salt and pepper.
  5. Using a vegetable peeler, shave half of the frozen Gorgonzola over the salad and serve right away, shaving the remaining cheese at the table.